easy kimchi pancakes

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Are you never really sure what to do with kimchi?

I’m going to admit I’ve felt a bit the same - UNTIL NOW. Kimchi is a spicy Korean condiment made with salted and fermented vegetables. We love kimchi because it combines the goodness of fermented food (think gut health with pre and probiotic properties), with a beautiful textural crunch, and packages it up in a convenient flavour bomb. In this instance, you don’t need a million herbs and spices or onion or garlic, because the kimchi brings IT ALL!

Crunchy crispy kimchi pancakes

Swaps and notes

This recipe is already low FODMAP, if you omit the white parts of the spring onion and just use the green tips. Kimchi is low FODMAP at 1/3 cup serve, and there’s only 1/2 cup wheat flour in the entire recipe, so unless you eat the whole batch in one serve, you’re sweet! Swapping with gluten free or low FODMAP flour would of course work just as well.

Also: You can make this vegan very easily by leaving out the egg and just using 1/2 cup water for the batter (I wanted a little extra protein and goodness in mine).

Can you air fry them? I hear you ask. Well yes you can and this is an awesome method for heating them up. But to get the full crunch and flavour and goodness, these pancakes work much better shallow fried in Extra Virgin Olive Oil.

Serve with…

They are delicious with drizzle of mayo and kecap manis (sweet soy sauce), but you know what - they’re also delicious with a squeeze of lime or just as they come.

If you’ve never made a savoury pancake before, this is where you should begin :)

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Kimchi pancakes

Serves: Makes 8 medium pancakes

Author: Marnie, Fork That Nutrition

Prep time: 10 MinCook time: 6 MinTotal time: 16 Min

Quicky and easy plant powered pancakes that pack an umami flavour punch.

Ingredients

• 3-4 tbsp extra virgin olive oil
• 6 spring onions
• 1 large carrot
• 1 medium zucchini
• 2 eggs
• 1/2 Cup kimchi
• 1/2 cup plain flour
• 1 tbsp cornflour salt
• 1/2 tsp salt
• ⅓ cup water

Instructions

1. Grate the zucchini and carrot & chop the spring onion and Kimchi.
2. In a medium bowl, mix the flours with water and eggs using a whisk until smooth.
3. Add the vegetables to the batter and mix well, season with salt.
4. Heat a generous amount of olive oil in a large frying pan over medium heat.
5. Add batter to the pan in 8 medium dollops. Cook for 6 minutes, turning 3- 4 times, and squishing them down to get them golden and CRISPY!
6. Serve with an extra sprinkle of salt, and I like a little kewpie mayo and tonkatsu sauce drizzle.

Notes

This recipe also works without the eggs, if you're wanting to keep it vegan.

Make sure you fry in a good amount of olive oil, so that these little babies reach their maximal flavour and crunch potential.

To heat up the next day, put them in the air fryer for 4-5 minutes, rather than microwaving.

Did you make this recipe?

Tag @forkthatnutrition on instagram and hashtag it #forkthatsdelicious

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